BEATING AND HARDENING

This is, without a doubt, the most important operation when manufacturing ice cream. The liquid mixture is frozen in a machine called a beater, which carries out a series of simultaneous operations: while it is being beaten, the liquid mixture is cooled to a temperature of -10 ºC while air is being introduced and, therefore, its volume increases. Once the transformation from liquid to solid has been achieved, the resulting product is put in containers and introduced into the hardening tunnel, which works by injecting liquid nitrogen. This is where the manufacturing process of our ice cream comes to an end.

The advantage of using liquid nitrogen lies in the fact that with this method, we achieve a very fine texture that does not transmit a sensation of cold.